Pan-fried Scottish salmon with coconut and cauliflower curry by Barry Bryson of Cater
This dish is designed to lift your spirits on dark chilly days, it’s healthy and nourishing but stylish to look at so great for a dinner party. Serve with rice for a bulkier meal.
Barry Bryson is one of Scotland’s leading caterers and private chefs and heads up a dynamic event catering firm called Cater by Barry Bryson.
For more information visit http://www.cateredinburgh.com or @CaterbyBarryB on Twitter or chef.caterer.edinburgh on Instagram.
Ingredients: Serves 4
600g-700g piece of skin-on Scottish salmon or four fillets from your local fishmonger
1 medium sized British cauliflower
4 carrots, peeled and sliced lengthways
400ml coconut milk
1 onion, finely diced
2 cloves of garlic, crushed
2 lemons, zested and juiced
Handful of cherry tomatoes
1 tsp of turmeric
3 tsp dry curry spices
60 ml olive oil
Parsley
200g natural yoghurt
Salt and pepper
Method
1 Cut the salmon into 4 even fillets, and season both sides well. Score the skin across a few times with a sharp knife. Leave to one side.
2 In a frying pan heat 20ml of oil, add the carrots and season. Caramelise them in the oil until al dente, leave to one side.
3 In a saucepan, gently warm 20ml of the oil and add the curry spices and turmeric. Gently toast the spices off in the oil over the heat, then add the onion and garlic and cook for another two minutes. Add a little cold water (80ml) and cook for a few more minutes.
4 Stir in the coconut milk and allow this to reduce for a few minutes.
5 During this time chop your cauliflower into florets approximately an inch long.
6 Add your cauliflower and cherry tomatoes to the coconut milk broth and then the lemon zest and juice and season well.
7 Simmer for 8 mins.
8 Remove your carrots from the frying pan and add a little more oil to the pan and heat. Once it’s hot slightly reduce the heat and place your salmon skin down into the pan and cook for around 4-5 minutes. Resist turning the fish until this time is up then using a fish slice or similar turn the fish over and finish cooking for another 2 minutes.
9 Let the salmon rest whilst you plate up the cauliflower curry, layering it with the carrots and dotting yoghurt around the plates and then finally placing your salmon skin side up on top. Garnish with fresh parsley.
In association with Taste Communications.
www.tastecommunications.co.uk
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